This study developed a portfolio of trans-fat- and palm-oil-free structured lipids with varying solid fat contents (SFC), using ternary blends of low-cost, widely available oils rich in long-chain mono- and polyunsaturated fatty acids, particularly behenic acid, through chemical and enzymatic interesterification. One of the structured lipids was applied in sandwich cookie fillings, validating its technological functionality as a structuring fat. This research is part of the NPOP-PBIS project (Problem-Oriented Research Center for an Integrated Biotechnological Platform of Healthy Ingredients). As this study is integrated into a broader project involving strategic collaborations with industry partners in São Paulo, the data are subject to confidentiality restrictions. Consequently, only the metadata are provided, as the processed raw data cannot be shared due to intellectual property protection. For further information, please get in touch with the responsible researchers.